Cover dough with plastic wrap and refrigerate at least 2 hours or up to 5 days before baking

Preheat oven to 350

Use spoon to scoop out dough and roll into a ball by hand, then flatten on baking sheet

In between batches, make sure to put the dough back in the refrigerator

Bake for 8-9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Do not bake longer than 10 minutes

Remove from oven and leave on baking sheet for at least 5 minutes

Move cookies to a cooling rack until fully set

Store in an airtight container at room temperature for up to 1 week

Recipe Notes

Source: This recipe was slightly modified from the recipe found here: http://www.averiecooks.com/2013/06/softbatch-cream-cheese-chocolate-chip-cookies.html?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag